Banquet Captain at Fontainebleau Miami (2024-03 – 2026-03)
Supervise banquet events, ensuring efficient execution of setup, service, and breakdown aligned with hotel standards.
- Supervise banquet events, ensuring efficient execution of setup, service, and breakdown aligned with hotel standards.
- Act as liaison between kitchen staff, event planners, and service team to ensure exceptional guest experiences.
- Train and lead banquet staff in service techniques, event timing, and Forbes-level hospitality standards.
- Adapt to changing timelines and guest needs to maintain smooth operations during high-volume functions.
- Monitor inventory, assist in scheduling, and support departmental goals for cost control and guest satisfaction.
Server at Klaw Miami (2022-06 – 2024-03)
Provided excellent customer service to ensure satisfaction and assisted in training new servers.
- Provided excellent customer service to ensure satisfaction.
- Assisted in training new servers.
- Monitored the dining room for cleanliness and proper setup.
- Performed opening and closing duties, such as setting up the dining area and restocking supplies.
- Operated POS terminals to input orders, split bills, and calculate totals.
- Checked identification to verify the legal age for alcohol purchases.
Lead at Setai Miami Beach (2021-04 – 2022-06)
Handled cash and credit card transactions using POS system and maintained accurate drawer count.
- Handled cash and credit card transactions using POS system and maintained accurate drawer count.
- Opened and served wine, beer, and cocktails to verified-age customers.
- Learned names and preferences of regular guests to build loyalty.
- Upheld high sanitation and safety standards while delivering and serving food.
- Offered guests dietary and allergy information to meet special requirements.
- Guest engagement, menu knowledge, and Forbes standards implementation.
Food and Beverage Manager at Soho Beach House (2017-11 – 2021-03)
Implemented and enforced SOPs resulting in increased employee motivation and guest satisfaction.
- Implemented and enforced SOPs resulting in increased employee motivation and guest satisfaction.
- Maintained food and bar inventory to meet customer demand and budget goals.
- Oversaw outlet operations to meet cleanliness, service, and cost standards.
- Developed staff work schedules and monitored labor costs against budget.
